Peach Ale Cobbler with Ale Chantilly Cream Recipe

Culinary Capers pastry Chef Kim Collishaw creates a delicious pastry infused with Stanley Park Sunsetter Summer Ale

Credit: Executive Chef Margaret Chisholm

Inspired by Stanley Park Brewing’s SunSetter Summer Ale, Culinary Capers’ pastry chef Kim Collishaw creates a rustic peach cobbler that’s perfect for outdoor entertaining

Cobbler fruit filling

  • 1 bottle Stanley Park Brewing SunSetter Summer Ale*
  • 1 lb fresh or frozen peaches, thawed
  • 1½ cups fresh raspberries
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1½ tbsp cornstarch
  • ⅓ cup white granulated sugar
  • 1 tsp vanilla
  • ¼ cup reserved SunSetter Ale (see directions below)

Cobbler dough

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp cold butter
  • 1 tbsp white granulated sugar
  • ½ cup reserved SunSetter Ale (see directions below)

Chantilly cream

  • 1½ cups whipping cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla
  • ¼ cup reserved Sunsetter Ale (see directions below)

*Note: substitute with a local fruity wheat ale, lager or Pilsner.


  1. Roughly chop the peaches and pour the bottle of ale over the peaches. Let sit for approximately 30 minutes.
  2. Place six 125 ml Mason jars on a sheet pan.
  3. Strain the peaches, reserving 1 cup of the ale. Divide this into ½ cup, ¼ cup and ¼ cup. Set aside the ½ cup and one of the ¼ cups.
  4. Combine the ginger, cinnamon, cornstarch and sugar in a saucepan. Whisk in the reserved ¼ cup of ale. Add in vanilla. Place on stove top and bring to a boil, whisking constantly. Add in peaches and continue to cook for another minute. Remove from heat and fold in raspberries. Spoon into Mason jars.
  5. For the cobbler topping, in a large bowl combine the flour, baking powder, salt and sugar. Work the butter into the dry ingredients until it resembles coarse crumbs. Fold in the ½ cup of reserved ale.  
  6. Spoon onto the top of each Mason jar.
  7. Bake at 350ºF for approximately 20 minutes or until the cobbler topping comes out golden and filling is bubbly. Remove from heat and let cool slightly.
  8. To make the Chantilly cream, pour whipping cream in a mixer bowl. Add icing sugar, vanilla and reserved ¼ cup ale into the bowl. Whip to medium peaks. 
  9. Top each cobbler with ale Chantilly cream. Top with fresh raspberries. Enjoy!

Serves 6 (125 ml mason jars)